Soft Tacos With Sauteed Vegetables and Smoky Salsa
Instructions:
- 1 Tblsp olive oil
- 1 medium red onion, chopped
- 1 cup yellow summer squash, sliced
- 1 cup green zucchini, sliced
- 3 large garlic cloves, finely chopped
- 4 medium tomatoes, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- Kernels from 2 ears of corn (1 cup)
- 1/2 cup fresh cilantro, chopped
- 1 cup canned pinto or black beans, rinsed and drained
- 8 corn tortillas (7-inch diameter)
- 1/2 cup smoky-flavored salsa
- Heat oil in large skillet; add onion and cook until tender. Add squash and zucchini, stir, and continue cooking about 5 minutes.
- Add garlic, half the tomatoes, and all of the jalapeno pepper.
- Reduce heat to medium-low and cook until vegetables are tender.
- Add corn kernels; stir and cook until kernels are tender crisp. Add cilantro, remaining tomatoes, and beans.
- Stir together and remove from heat. “Warm†the tortillas in a hot, dry skillet. Fill each tortilla with the vegetable mixture.
- Top with salsa and serve.